Decadent Double Chocolate Bundt Cake Food

DECADENT DOUBLE CHOCOLATE BUNDT CAKE

Steps:

• To prepare Glaze:.
• Combine first 4 ingredients in small saucepan. Bring to a boil over medium high heat, stirring constantly. Cool completely.
• Preheat oven to 350°F.
• To prepare cake:.
• Drizzle oil into 12 cup bundt pan, coat pan thoroughly with pastry brush. Sprinkle with 2 TBSP flour, shaking out excess. Coat prepared pan with cooking spray.
• Place 11/2 cups granulated sugar and 6 TBSP butter in large bowl; beat with a mixer at medium speed until well blended about 5 minutes. Add eggs and egg white one at a time, beating well after each addition. Beat in vanilla.
• Lightly spoon 3 cups flour into dry measuring cups; level off with knife. Combine 3 cups flour with next 4 ingredients (through salt), stirring with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat 2 minutes. Fold in chips. Spoon batter into prepared pan, swirl batter with a knife.
• Bake at 350°F for 45 minutes or until wooden pick inserted in center comes out clean. Immediately pour glaze over cake Cool cake on wire rack for 30 minutes. Invert cake onto serbving plate and sprinkle with 2 TBSP powdered sugar.

DECADENT CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick cooking spray.
• Combine the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt in the bowl of a stand mixer and mix on low until well combined (the mixture will be one uniform color). With the machine running on low, add the milk, boiling water, vegetable oil, vanilla and eggs. Mix on high, scraping down the sides as needed, until well combined and the mixture has air bubbles, about 1 minute.
• Divide the batter between the prepared cake pans and bake until a knife inserted in the center comes out clean, about 40 minutes. Let cool about 10 minutes in the pans. Run a thin knife around the edge of each cake, then invert the cakes onto a rack and let cool completely, 20 to 30 minutes.
• Using a serrated knife, cut a small portion from the top of each cake to completely flatten it. Save the trimmings for another use.
• For the frosting: When ready to assemble the cake, combine the powdered sugar and butter in a food processor and pulse until well combined. Add the chocolate and continue to pulse, scraping down the sides as needed. Add the sour cream and process until very smooth, about 1 minute.
• Place one cake layer on a platter and spread half of the frosting on top. Flip over the second cake layer, making sure the flattened side is facing the bottom, and place on top of the first cake layer. Spread the remaining frosting to cover only the top of the cake (leave the sides without frosting). Serve.

DECADENT CHOCOLATE BUNDT CAKE WITH CHOCOLATE GNACHE

Steps:

• Preheat oven to 350 degrees. Spray bundt pan with cooking spray.
• Heat coffee in small sauce pan; stir in semi-sweet chips until melted.
• Whisk together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.
• Beat eggs with electric mixer until thick and pale yellow. Slowly add buttermilk, oil and coffee mixture.
• Add dry ingredients and beat on medium speed until just combined.
• Pour into prepared pan.
• Bake for 45 minutes. Run knife around edges and invert onto rack. Cool.
• For gnache - heat heavy cream to almost boiling.
• Stir in chocolate chips and remove from heat.
• Continue stirring and allow to cool.
• Drizzle generously over cooled cake.

DOUBLE CHOCOLATE BUNDT CAKES

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake and pudding mixes, sour cream, eggs, oil and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in the grated chocolate, chocolate chips and pecans. Transfer to a greased and floured 10-in. fluted tube pan., Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Drizzle with frosting; garnish with pecan halves.

DECADENT CHOCOLATE CAKE ON A BED OF RASPBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Butter and flour a 10-inch round cake pan.
• For the cake: Melt the chocolate and butter in a double boiler.
• Set aside to cool.
• Beat the egg yolks (equaling 1/3 cup)until light and fluffy.
• Slowly add the sugar and continue beating until mixture is pale yellow.
• Fold in the melted chocolate.
• Sift the flour over the chocolate mixture until it just disappears.
• In a separate bowl, whisk the egg whites (equaling 3/4 cup)until soft peaks form.
• Gently fold egg whites into the chocolate mixture in 2 parts.
• Pour the batter into the prepared pan and tap on the counter to remove air bubbles.
• Bake for 20 to 25 minutes.
• For the ganache: Place the chopped chocolate in a mixing bowl.
• Place the cream in a saucepan and bring to a boil.
• Add the hot cream to the chocolate and stir until all lumps are gone; then stir in Chambord.
• Let the ganache stand until it reaches room temperature, then pour it over the cooled cake and spread with a spatula Raspberry Sauce: In blender puree rasperries and Chambord.
• You can strain, but I like the seeds. You can use preserves: just melt in micro and add Chambord is what I did in these pictures because the berries were $5.00 a pint!
• Pour Sauce on each plate and top with cake.
• You can garnish with my Chocolate Grand marnier covered strawberries! Or any berries you desire.

DOUBLE CHOCOLATE BUNDT CAKE WITH GANACHE GLAZE

Steps:

• Preheat oven to 350. Spray 12 cup bundt pan with vegetable oil spray. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in oil and sugar until smooth, then whisk in the egg.
• In a small bowl whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingrediants to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of buttermilk and whisk until smooth.
• Pour the batter into the prepared pan and bake for about 45 minutes. Let the cake cool for 10 minutes, then turn it out and let cool completely.
• In a small saucepan, bring the cream to a boil. In a heat proof bowl, combine the remaining 3 ounces of chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Let the ganache glaze cool until thick but pourable, about 5 minutes.
• Pour the ganache over the cooled cake. Let cake stand until the glaze is set(about 30 minutes).

DECADENT CHOCOLATE CAKE WITH GANACHE

Steps:

• In a small bowl, combine cocoa and water; set aside.
• In a large mixing bowl cream butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour, baking soda, baking powder, and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition.
• Pour into three greased and floured 9" round baking pans.
• Bake at 350 for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For Ganache, place chocolate in a small bowl.
• In a small heavy saucepan over low heat, bring cream and sugar to a boil.
• Pour over chocolate; whisk gently until smooth.
• Refrigerate for 35-45 minutes or until ganache begins to thicken, stirring occasionally.
• For frosting, in a large mixing bowl beat butter until fluffy.
• Add confectioners sugar, cocoa, milk, and vanilla; beat until smooth.
• Place one cake layer on a serving plate; spread with 1 cup of frosting.
• Top with second layer and one cup ganache and sprinkle with 1/2 cup almonds.
• Top with third layer, frost top and sides of cake.
• Warm ganache until pourable; pour over cake, allowing some to drape down the sides.
• Sprinkle with remaining almonds.
• Refrigerate until serving.